The Long Jing Dragon Well Green Tea is a very famous product both in China and around the world. The great popularity of Long Jing also comes from the custom of bringing its leaves as a gift to relatives and friends as a sign of conviviality. There are indeed many legends surrounding Long Jing. Some tell how the first camellias of this precious variety of tea were discovered, while others exalt the extraordinary beneficial properties of these small green and shiny leaves. The words Dragon Well in the name of this product, for example, refer both to a specific geographical area around West Lake (the historic origin of this tea) and to a myth concerning Long Jing. It is said that to express its fullest potential, the leaves of this tea should be infused with water from the springs near West Lake. A preparation made following these guidelines should result in steam spirals on the surface of the drink resembling the twists of a dragon shaped like a long serpent. Aside from what is stated in the legends, Long Jing Dragon Well Green Tea has the classic appearance it should have as a high-quality product from Hangzhou. The emerald green leaves, indeed, have the traditional flattened and narrow shape resulting from careful manual processing. The infusion of this Long Jing shows a concise sweet and savory character in favor of greater expression of vegetal notes. In particular, one can taste a slightly balsamic fresh grass flavor, followed by a warm sensation evoking the aroma of summer hay. For those who appreciate the vegetal traits of this famous Chinese green tea, we also suggest trying the Organic Xi Hu Long Jing Green Tea. The Long Jing Dragon Well green tea has medium-sized leaves, shiny surface, and flattened shape, with a color in shades of yellow-green and some ochre hints trending towards copper. The aroma of the dried leaves already has strong roasted accents. Once infused, the leaves release intense roasted and almond notes, with a floral and fresh finish. The liquor is bright and transparent, with the evidence of bai hao in suspension, indicating the presence of many buds. The color ranges from the pale yellow of the first infusions to a more intense golden yellow as one proceeds with gong fu cha. The opening of Long Jing Dragon Well green tea on the palate is very soft and sweet: the first infusion indeed offers notes of nuts like almond and walnut, with a very delicate vegetal hint. With the second infusion, the notes of praline almond intensify and hints of white flowers appear, combined with delicate vegetal notes reminiscent of steamed green beans. With the third infusion and those that follow, the floral notes become increasingly clear: magnolia and orchid meet a pleasingly savory umami that balances the flavors at the close. The persistence is of medium duration and carries with it vegetal and sweet notes of beeswax. The body is light and silky, the taste remains till the end without any trace of astringency or bitterness. The Long Jing Dragon Well has a very traditional processing method. After an initial withering outdoors, the leaves are roasted in large iron woks heated to around 180°C to stop enzymatic activity and thus prevent the product's oxidation. Finally, the green leaves are shaped and left to rest to take their final shape and lose a bit more moisture. We highly recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 150 ml capacity. Following this preparation method, with 5 grams of leaves one can make multiple infusions that allow for the best tasting of all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 70°-75°C, one can proceed with an initial infusion of 25 seconds and then carry on by keeping the water at the same temperature, adding more water and increasing the previous infusion time by about 10 seconds (25 - 35 - 45...). For a more traditional preparation in the western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 70°-75°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the designated maceration time is complete. The infusion times we have suggested can also be slightly adjusted to one's liking to achieve a more or less intense flavor. It is advised to store in a cool, dry place away from direct sunlight. The category of Green Teas is always the most cited when discussing beneficial properties. Compared to other types of tea, in fact, the young and tender leaves from which this product is made have a high concentration of useful molecules that are easily assimilable by our body. The main benefits of the Green Tea infusion come from the presence of antioxidants, amino acids, and caffeine. Daily and simultaneous intake of these elements can lead to a reduction in blood sugar, a slowing of cellular aging, and a lesser sense of fatigue throughout the day. Green Tea proves to be a good ally for our body, but it is still recommended not to overdo it to prevent tachycardia or other unpleasant effects due to too much caffeine.
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The Long Jing Dragon Well Green Tea is a very famous product both in China and around the world. The great popularity of Long Jing also comes from the custom of bringing its leaves as a gift to relatives and friends as a sign of conviviality. There are indeed many legends surrounding Long Jing. Some tell how the first camellias of this precious variety of tea were discovered, while others exalt the extraordinary beneficial properties of these small green and shiny leaves. The words Dragon Well in the name of this product, for example, refer both to a specific geographical area around West Lake (the historic origin of this tea) and to a myth concerning Long Jing. It is said that to express its fullest potential, the leaves of this tea should be infused with water from the springs near West Lake. A preparation made following these guidelines should result in steam spirals on the surface of the drink resembling the twists of a dragon shaped like a long serpent. Aside from what is stated in the legends, Long Jing Dragon Well Green Tea has the classic appearance it should have as a high-quality product from Hangzhou. The emerald green leaves, indeed, have the traditional flattened and narrow shape resulting from careful manual processing. The infusion of this Long Jing shows a concise sweet and savory character in favor of greater expression of vegetal notes. In particular, one can taste a slightly balsamic fresh grass flavor, followed by a warm sensation evoking the aroma of summer hay. For those who appreciate the vegetal traits of this famous Chinese green tea, we also suggest trying the Organic Xi Hu Long Jing Green Tea. The Long Jing Dragon Well green tea has medium-sized leaves, shiny surface, and flattened shape, with a color in shades of yellow-green and some ochre hints trending towards copper. The aroma of the dried leaves already has strong roasted accents. Once infused, the leaves release intense roasted and almond notes, with a floral and fresh finish. The liquor is bright and transparent, with the evidence of bai hao in suspension, indicating the presence of many buds. The color ranges from the pale yellow of the first infusions to a more intense golden yellow as one proceeds with gong fu cha. The opening of Long Jing Dragon Well green tea on the palate is very soft and sweet: the first infusion indeed offers notes of nuts like almond and walnut, with a very delicate vegetal hint. With the second infusion, the notes of praline almond intensify and hints of white flowers appear, combined with delicate vegetal notes reminiscent of steamed green beans. With the third infusion and those that follow, the floral notes become increasingly clear: magnolia and orchid meet a pleasingly savory umami that balances the flavors at the close. The persistence is of medium duration and carries with it vegetal and sweet notes of beeswax. The body is light and silky, the taste remains till the end without any trace of astringency or bitterness. The Long Jing Dragon Well has a very traditional processing method. After an initial withering outdoors, the leaves are roasted in large iron woks heated to around 180°C to stop enzymatic activity and thus prevent the product's oxidation. Finally, the green leaves are shaped and left to rest to take their final shape and lose a bit more moisture. We highly recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 150 ml capacity. Following this preparation method, with 5 grams of leaves one can make multiple infusions that allow for the best tasting of all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 70°-75°C, one can proceed with an initial infusion of 25 seconds and then carry on by keeping the water at the same temperature, adding more water and increasing the previous infusion time by about 10 seconds (25 - 35 - 45...). For a more traditional preparation in the western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 70°-75°C for an infusion time of 2-3 minutes. For a better tasting experience, we suggest filtering the infusion as soon as the designated maceration time is complete. The infusion times we have suggested can also be slightly adjusted to one's liking to achieve a more or less intense flavor. It is advised to store in a cool, dry place away from direct sunlight. The category of Green Teas is always the most cited when discussing beneficial properties. Compared to other types of tea, in fact, the young and tender leaves from which this product is made have a high concentration of useful molecules that are easily assimilable by our body. The main benefits of the Green Tea infusion come from the presence of antioxidants, amino acids, and caffeine. Daily and simultaneous intake of these elements can lead to a reduction in blood sugar, a slowing of cellular aging, and a lesser sense of fatigue throughout the day. Green Tea proves to be a good ally for our body, but it is still recommended not to overdo it to prevent tachycardia or other unpleasant effects due to too much caffeine.
